Broiled Bass

Ingredients

• dipping the split fish in flour
• baste with a brush dipped in butter

Method

1. 1

   It will be found that dipping the split fish in flour before broiling secures a better brown color.

2. 2

   While broiling, baste with a brush dipped in butter.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 204. The excerpt below is the record exactly as published.

baste with a brush dipped in butter. Small ones may be broiled whole, the head being left on, and larger ones for restaurant orders partly broiled, and finished in the oven or wholly broiled by being wrapped in buttered paper,allowing plenty of time. Roll the paste thin, line the largest pie pan. Put in 2 cups of pitted cherries Taw, spread sugar over, cover with a thin crust, bake slowly and well but light colored. Supper Oatmeal (2 cups raw, 4 cents.) Broiled bass (11 orders, 2 fishes, 3 lbs, gross, and butter, 30 cents.) Beefsteak (3 orders, 7 cents.) Cold corned beef (4 orders, charged dinner.) Potatoes (pats and cold fried, charged dinner.) Biscuits (20, buttermilk, 9 cents.) French coffee cakes (No. 262; 30, glazed, sugared, warm, 20 cents.) Cake (2 kinds, for show, trifle used, 10 cents.) Raspberries (3 pints, 15 cents.) Cream (3 pints, 30 cents.) Butter 15, bread 4, coffee, tea, sugar 17. Mik, buttermilk 24. Total, $1 85; 27 persons; 7 cents a plate. 666~Broiled Bass. It will be found that dipping the split fish in flour

Cook this with the app: pantry check, scaling, and the assistant.